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All groups → All products → Cakes → Airy cakes → No. 356 Pastry "Air" with cream (double) → recipe number 1 → Constructor ganache

Constructor ganache: No. 356 Pastry "Air" with cream (double)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 365.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	256.39	256.00
Raw egg white	12.0	72.67	8.72
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	70.48	59.20
Fresh whole milk the weight ratio of fat 3.2%	12.0	41.74	5.01
Chicken eggs [chicken egg] [2]	27.0	11.13	3.01
Sign up	99.85	2.14	2.13
Cognac or dessert wine	—	0.27	—
Total			334.07
Output in finished product	86.8	365.80	317.37

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.2	20 maximum
total sugar, %	248.1	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	56.5	15 maximum
total fat, %	58	25-40
milk solids not fat (MSNF), %	4.5
proteins, %	10
alcohol, %	0.0

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Constructor ganache: No. 356 Pastry "Air" with cream (double)

Recipe on No. 356 Pastry "Air" with cream (double) contained in handbooks:

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